Pumpkin Fudge

Pumpkin Fudge

January 8, 2020
Alice
Brownie, Bar, One-Pan Dessert, Recipes, Sweet Endings

Pumpkin Fudge

Pumpkin Fudge

Recipe By: Alice Morrow

Pumpkin Fudge

Ingredients

3 c. sugar
¾ c. melted butter
⅔ c. evaporated milk
½ c. canned pumpkin
2 T. corn syrup
1 t. pumpkin pie spice
1 (12-oz.) package white chocolate morsels
1 (7-oz.) jar marshmallow crème
1 c. chopped roasted pecans
1 t. vanilla

Instructions

Stir together first six ingredients in 3 ½ qt. saucepan over medium-high heat, cook, stirring constantly, until mixture comes to a boil.
Cook, stirring constantly, until candy thermometer registers 234 (soft-ball stage) or about 12 minutes.
Remove from heat. Stir in remaining ingredients until well blended.
Pour into greased aluminum foiled lined 9” square pan.
Let stand 2 hours or until completely cool.
Cut into squares.

Notes

*****Have the foiled lined pan ready so you can pour mixture in right away after reaching the soft-ball stage. Keep in airtight container.

featured Fudge Pumpkin

Alice